Line Cook at Castle Rock Asset Hospitality Management LLC – Nashville, Tennessee

At The Westin Nashville, the Line Cook is an integral part of creating a revitalizing and memorable dining experience for every guest. This role is responsible for preparing and presenting dishes with precision, care, and consistency, following established recipes and elevated plating standards. Working in a dynamic, fast-paced kitchen, the ideal candidate brings a passion for culinary excellence, a balanced and focused approach, and a commitment to teamwork. A strong attention to detail and dedication to the highest standards of food safety and sanitation ensure each dish reflects the brand’s promise of wellness, quality, and renewal.

Reports To: Chef de Cuisine, Executive Sous Chef, Executive Chef

Essential Functions:

• Food Preparation: Prepare and cook menu items accurately and efficiently according to established recipes, plating guides, and ticket orders. This includes but is not limited to chopping vegetables, preparing sauces, cooking meats, poultry, fish, and other ingredients.
• Station Management: Set up and maintain assigned station(s) with all necessary ingredients, tools, and equipment, ensuring proper par levels are maintained throughout service.
• Quality Control: Ensure all food items are cooked to the correct temperature, texture, and visual appeal, adhering to quality standards and presentation guidelines.
• Time Management: Execute orders in a timely manner, coordinating with other kitchen staff to ensure efficient service flow and minimize wait times.
• Cleanliness and Sanitation: Maintain a clean, organized, and sanitary work environment, adhering to all food safety regulations and procedures. This includes proper handling and storage of food, cleaning workstations, and washing dishes as needed.
• Equipment Operation: Operate and maintain kitchen equipment safely and efficiently, reporting any malfunctions or maintenance needs to the appropriate personnel.
• Inventory Management: Assist with monitoring inventory levels and informing supervisors of any shortages or needs.
• Communication: Communicate effectively with other kitchen staff, servers, and management regarding order status, potential issues, and special requests.
• Problem Solving: Identify and resolve minor issues or discrepancies that may arise during food preparation and service.

Other Tasks:

• Assist with receiving and storing deliveries.
• Participate in kitchen cleaning and maintenance duties as assigned.
• Assist with training new kitchen staff members.
• Contribute to menu development and specials as requested.
• Follow all company policies and procedures.
• Perform other duties as assigned by the Sous Chef or Executive Chef.

Core Competencies:

• Culinary Skills: Demonstrated proficiency in basic and advanced cooking techniques, knife skills, and food preparation methods.
• Attention to Detail: Ability to follow recipes precisely and maintain consistency in food quality and presentation.
• Speed and Efficiency: Ability to work quickly and effectively under pressure in a fast-paced environment.
• Organization and Time Management: Ability to manage multiple tasks simultaneously, prioritize effectively, and maintain a clean and organized workspace.
• Teamwork and Collaboration: Ability to work effectively as part of a team, communicate clearly, and support colleagues.
• Food Safety and Sanitation: Thorough understanding and adherence to food safety regulations and best practices.
• Adaptability and Flexibility: Willingness to adjust to changing priorities and take on new tasks as needed.
• Problem-Solving: Ability to identify and resolve minor issues efficiently.
• Professionalism: Maintain a positive attitude and professional demeanor at all times.
• Physical Stamina: Ability to stand for extended periods, lift and carry up to [Specify weight, e.g., 25-50] pounds, and work in a hot and potentially noisy environment.

Qualifications:

• High school diploma or equivalent]
• Minimum of 1-2 years of experience as a Line Cook or in a similar kitchen role
• Food Handler's Permit]
• Strong knowledge of kitchen equipment and operation.
• Ability to read and understand recipes and prep lists.

Physical Requirements:

• Ability to stand and walk for extended periods of time.
• Ability to lift, carry, push, and pull objects weighing up to 25 lbs..
• Ability to bend, stoop, kneel, and reach.
• Ability to work in a hot and humid environment.
• Ability to use hands for fine manipulation and repetitive motions.
• Visual acuity to read orders, recipes, and labels.
• Ability to hear and understand verbal instructions.

Some reasons people really like working here:

• Parking: Full-Time associates – FREE
• Associate meals – FREE
• Our associates get travel discounts on hotels at nearly 8,000 Marriott properties worldwide including rooms and meals
• Discounts on rental cars, other popular hotels, and hotel alternatives
• Discounts on tickets to concerts, theme parks, and other attractions
• Discounts on car and computer purchases
• But you don’t need to go anywhere to have a great time. We host associate recognition events, celebrations, and parties year-round.

We are committed to Diversity, Equity, and Inclusion. It starts with a culture of acceptance and continues with the hard work of going beyond lip service. It includes outreach and education, and most importantly action. You can feel proud to know you are joining a company which understands the importance of its responsibility and the decisions we make have been and will continue to be the greater environmental and societal impact in mind.

OTHER:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled mandatory training sessions and meetings is required.

Upon employment, all employees are required to fully comply with policies and procedures for the safe and effective operation of the hotel’s facilities.

The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required.

FSLA: Non-Exempt